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Roasted curried chicken and vegetables

by Maryana (follow)
https://2lookandbehappy.wordpress.com/
Healthy Recipes (269)     
Roasted curried chicken breasts with vegetables create a super easy and flavoursome meal. You can substitute boneless, skinless chicken thighs for the chicken breasts in this recipe. Just use 12 thighs and increase the cooking time by about 8 to 10 minutes.



Roasted curried chicken and veggies


You can add other spices to this recipe if you would like. Curry powder is a blend of many spices, including curry leaf, coriander, turmeric and cumin. But you could add more spices like cinnamon, fennel seeds, mustard seeds, caraway, nigella seeds or other spices according to your tastes.

Preparation time: 20 minutes
Cooking time: 50 minutes
Serves: 6

Ingredients:

¼ cup honey
¼ cup Dijon mustard
2 tablespoons olive oil
1 tablespoon curry powder
3 gloves garlic, minced
¼ teaspoon crushed red pepper
6 skinless, boneless chicken breasts halves
2 celery stalks, roughly chopped
2 cups cauliflower florets
1 large sweet pepper, cut into strips
2 cups cooked brown rice or buckwheat
Fresh parsley to garnish

Method:

Preheat the oven to 180°C. In a small bowl, combine the honey, mustard, olive oil, curry powder, garlic and crushed red pepper.



Roasted curried chicken and veggies


Arrange the chicken in a baking dish; brush the chicken with half of the mustard mixture.



Roasted curried chicken and veggies


Add the celery, cauliflower and sweet pepper to the baking dish; drizzle with remaining mustard mixture. Cover the chicken and vegetables with an aluminum foil.



Roasted curried chicken and veggies


Bake the chicken and vegetables, covered, 25 minutes. Then bake, uncovered, 25 minutes more or until the chicken is done.



Roasted curried chicken and veggies


Serve the chicken and vegetables over the rice or buckwheat and sprinkle with chopped parsley.



Roasted curried chicken and veggies


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Tofu, Kaffir Lime, Coconut Veggie Curry

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